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Spicy Thai Noodles with Chicken and Shrimp

 
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Glass noodles with chicken and shrimp lightly coated in a mildly spicy refreshing thai inspired sauce.

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

50

min

Trans-fat Free
 

Ingredients

8 ounces rice noodles
dried
¼ cup vegetable oil
3 cloves garlic
minced
½ pound chicken breasts
diced
½ pound shrimp
deveined, diced
2 large eggs
beaten
2 cups mung bean sprouts
cup peanuts
ground, unsalted
Sauce
cup ketchup
3 tablespoons fish sauce
2 tablespoons lemon juice
or lime juice
2 teaspoons soy sauce, tamari
1 teaspoon chili sauce
or chili paste
1 teaspoon sugar
granulated
Garnish
3 each scallions, spring or green onions
thinly sliced

Directions

Place noodles in large bowl; cover with hot water.

Let stand 20 minutes or until softened.

Drain well.

Heat oil in large skillet or wok over medium high heat.

Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through.

Add egg; let set slightly then stir to scramble.

Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.

Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.

Add to noodles; stir fry until well coated.

Garnish with onions.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 55942% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 265mg 88%
Sodium 1417mg 59%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 80g
Vitamin A 11% Vitamin C 25%
Calcium 11% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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